Bacon Wrapped Potatoes
Bacon Wrapped Potatoes are a simple 2-ingredient side dish made with potato wedges and bacon. Crispy, golden, and easy to bake for any meal.
Servings 4
Ingredients
- 4 russet potatoes peeled and quartered lengthwise
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 16 thin-cut bacon cut in half
- ½ teaspoon black pepper
Instructions
- Preheat oven to 450°F. Wash and peel 4 russet potatoes and cut them into quarters, depending on the size of the potato. Toss the potato wedges with 1 tablespoon olive oil and season lightly with ¼ teaspoon sea salt.
- Wrap each wedge of potato with a piece of 16 thin-cut bacon. Place the bacon-wrapped potatoes, seam side down, in the baking dish. Season with ½ teaspoon black pepper.
- Bake uncovered in the preheated oven for 20 minutes. Flip the potatoes and bake for an additional 10 minutes or until the potatoes are golden brown and bacon is crispy.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 8-10 minutes until heated through and the bacon crisps up again. For longer storage, freeze the baked bacon-wrapped potatoes on a baking sheet first, then transfer to a freezer-safe bag or container. Reheat from frozen in the oven, adding a few extra minutes to ensure even warming.
Helpful Tips:
- Even wrapping - wrap bacon tightly around each potato wedge so it sticks during cooking and crisps evenly.
- Uniform size - cut the potatoes evenly so they cook at the same rate.
- Ensure crispy bacon - if bacon is soft after baking, broil for 1-2 minutes while watching closely to avoid burning.
Nutrition
Calories: 567kcal | Carbohydrates: 40g | Protein: 16g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 739mg | Potassium: 1066mg | Fiber: 3g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 2mg